Raffaele's Gourmet

Inspector's notes

Observed no CFPM on duty at time of inspection. Informed PIC That a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed eggs, cooked chicken, deli ham, hot dogs, sliced cheese, shredded cheese, and cooked rice cold holding at 57-88 degrees. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold holding unit with an ambient temperature of 51-68 degrees. Informed PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct at once.

Inspector's notes

Observed no CFPM on duty at time of inspection. Informed PIC That a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed eggs, cooked chicken, deli ham, hot dogs, sliced cheese, shredded cheese, and cooked rice cold holding at 57-88 degrees. Per PIC all foods were placed in the refrigerator that morning, greater than 2 hours prior to inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold holding unit with an ambient temperature of 51-68 degrees. Informed PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a torn screen above the prep area. Please repair screen prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of grease and food debris underneath the fryer and above / below the flat top area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked beef at 80 Deg F. and refried beans at 68 Deg. F. in covered containers in the reach in cooler. No cooling is allowed to occur on mobile food units. Items were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sour cream and chedder cheese slices at 51-55 Deg. F. in the refrigerator unit. Also observed 7 lbs of eggs sitting out on a shelf at 80 deg. F. The unit was holding at 41 Deg. F. All items were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

No probing thermometer for checking food temperatures and no unit thermometer was available for the refrigerator in the truck. Obtain both a probing thermometer and a thermometer for the refrigerator and provide proof of purchase to the Department with-in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No chlorine test strips available to check sanitizer solutions. Provide proof of purchase with-in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed Time Temperature Control for Safety Foods (TCS) including cheddar cheese slices, cooked beef, refried beans, nacho cheese, and eggs in the unit to be held over for the next day. All remaining TCS items must be discarded at the end of the day upon servicing the unit. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed items such as cooked beef and refried beans cooling in the refrigerator. No cooling is allowed in a mobile food unit. Items were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 51*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 38*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a torn screen above the prep area. Please repair screen prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container of Orthene cockroach killer stored under handwash station. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment. Person in charge removed container at time of inspeciton.

Inspector's notes

Observed ambient temperature of sole reach-in refrigeration unit at 72.5*F. Inadequate refrigeration. Establishment must provide sufficient refrigeration to maintain TCS and Ready to Eat food items at 41*F or below. No food was observed in refrigeration unit. Mobile food unit was taken to onsite mechanic at time of inspection and obtained an ambient temperature of 36.8*F.

Inspector's notes

Observed one overhead protective screen in disrepair. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: o Filling or closing holes and other gaps along floors, walls, and ceilings; o Closed, tight-fitting windows; and o Solid, self-closing, tight-fitting doors Please correct prior to next routine inspection. 6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed multiple cockroaches at various stages of life throughout mobile food unit. Establishment shall be maintained free of insects, rodents and pests. Please correct prior to next routine inspection.

Inspector's notes

Observed small leak at faucet of three-compartment sink. All plumbing shall be maintained and in good repair. Please correct prior to next routine inspection.

Inspector's notes

Observed one overhead light fixture with insufficient light intensity. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; • At least 215 lux (20 foot candles): o At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, o Inside equipment such as reach-in and under-counter refrigerators; and o At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and • At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Please correct prior to next routine inspection. 6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: Observed one overhead light fixture without protective shield. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Please correct prior to next routine inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. o At the time of the inspection there were objects placed in the handwashing sink for storage. The handwashing sink shall be maintained so accessible at all times and not used for other purposes than handwashing. Employee removed items from the handwashing sink. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator o Observed one can of Raid spray in one of the storage compartments under the 3-compartment sink. Because of the toxicity of restricted use pesticides, they can only be applied by certified operator. Owner discarded the Raid. Correct By: Corrected At Time Of Inspection

Core-6-303.11, C: Intensity-Lighting o Observed one light bulb missing above the hand sink. The unit was taken to the mechanic on site and a light bulb was provided at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment >>>Observed the door to the reach in unit not closing properly. Discussed with PIC (person in charge) the door should be repaired in order to maintain proper cold holding temperatures. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. >>>Observed the following items in the reach in unit at time of inspection: cooked chicken at 111*F, carne asada at 110*F, cooked eggs, bacon and potato scramble at 89*F, and cooked pinto beans at 111*F. Cooling shall not take place on the type III mobile permit. Food items were embargoed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. >>>Observed shredded romaine lettuce at 67*F, sliced ham at 55*F, sausage at 56*F, monterey jack cheese at 57*F, turkey frank dogs at 56*F, corn dogs at 62*F, sliced tomatoes at 68*F, sour cream at 68*F, coffee mate at 60*F, eggs at 53*F, cheddar cheese at 52*F in cold holding reach unit. The amount of time the food was left out of temperature was unknown. Food items were embargoed. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator >>>Observed one can of Raid spray under the handwashing sink. Because of the toxicity of restricted use pesticides, they can only be applied by certified operator. Raid was discarded. Corrected at time of inspection Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. >>>Observed the single reach in unit with an ambient temperature of 49*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 39*F. Cold holding equipment shall be maintained at 41*F or below. Correct By: Corrected At Time Of Inspection